Vegetable Lasagna Recipe
Wonderful Sunday Supper-using all the leftover veggies from the week (I can not throw away good food!). I used my fresh homemade chunky tomato sauce and we loved this dish.
Ingredients
- 16 ounces Lasagna Noodles
- 22 ounce marinara or tomato sauce
- One medium Zucchini
- 1 cup mozzarella cheese
- 1/2 cup parmesan grated cheese
- 1 Cup sliced white button mushrooms
- 2 carrots, peeled, diced
- 1 tablespoon Italian seasoning
- one teaspoon Garlic salt
- pepper to taste
Directions
- Boil lasagna noodles in salted water until cooked al dente, lay flat after draining them on a clean work surface
- Not necessary to heat up marinara or tomato sauce first
- Saute sliced mushrooms, diced carrots, sliced zucchini in a bit of olive oil under just tender, add spices, remove from heat source
- Layer non stick baking dish with lasagna noodles, sauce and veggies, repeat 3 layers, top with cheeses and Bake @ 375 F for 20 minutes covered with foil.
- I served a green mixed salad and garlic toast to round out the meal
- Enjoy!.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 262g | |
| Recipe makes 6 servings | |
| Calories 498 | |
| Calories from Fat 104 | 21% |
| Total Fat 11.67g | 15% |
| Saturated Fat 5.26g | 21% |
| Trans Fat 0.01g | |
| Cholesterol 22mg | 7% |
| Sodium 760mg | 32% |
| Potassium 677mg | 19% |
| Total Carbs 74.99g | 20% |
| Dietary Fiber 6.0g | 20% |
| Sugars 12.93g | 9% |
| Protein 22.02g | 35% |
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